True, as a native English speaker, English sucks lol. There are a bunch of similar words but their meaning is different and they’re only to be used in certain contexts.
Bay leaves contain several different fatty acids which, when cooked, are transferred into your food. Fatty acids have a large effect on the flavour and nutrition of food. Next time to cook plain rice, add a few bay leaves to the pot and you will notice the change in flavour.
In this thread: people that think spices = spicy
English is a very confusing language to have this conversation in.
Also using “hot” as a measure of how spicy it is and also using it to talk about the actual temperature of the food.
True, as a native English speaker, English sucks lol. There are a bunch of similar words but their meaning is different and they’re only to be used in certain contexts.
Yeah cloves and bay leaves are pretty common in old recipes. For example check out
https://blogs.transparent.com/dutch/recipe-the-oldest-dish-in-the-netherlands/
That recipe should come out like this https://miljuschka.nl/wp-content/uploads/2021/10/Frietje-zuurvlees-Daphne-Dekkers.jpg
Cloves can do a thing if used right. Bay leaves, on the other hand, you cannot convince me add anything to anything.
Bay leaves contain several different fatty acids which, when cooked, are transferred into your food. Fatty acids have a large effect on the flavour and nutrition of food. Next time to cook plain rice, add a few bay leaves to the pot and you will notice the change in flavour.
Also not many soups I don’t add bay leaves to.
https://www.theawl.com/2016/03/the-vast-bay-leaf-conspiracy/
je ne sais quoi is what one of the “chefs” said it adds.
Do you know what that means? Do you? It directly translates as ’ I don’t know what ’ Bay leaves are bullshit
Providing links to solidify the existence of two of them…
i have yet to find a main dish that is not getting better when adding pepper.
Pancakes, the sweet ones
still better with a hint of pepper.
Shit I made gingerbread cookies with a hit of cayenne to really make the ginger pop.